Fridge Friend Recipes
Tilsit Stuffed Potato Skins with Sour Cream recipe
Crisp potato skins loaded with melted Tilsit and finished with a cool spoonful of sour cream. A simple, satisfying dish with a lovely contrast of textures.
55 min · Easy · American-Style Jump to method
Ingredients
- 800g Potatoes
- 120g Tilsit
- 150g Sour cream
- 80g Soft Cheese Slices
| Nutrition | Per serving |
|---|---|
| Calories | 328 kcal |
| Protein | 15.6 g |
| Carbohydrates | 29.7 g |
| Fat | 15.8 g |
| Saturated fat | 9.4 g |
| Fibre | 3.6 g |
| Sugar | 2.3 g |
| Sodium | 0.6 mg |
Why this works
A moderately energy-dense side or light main, providing decent protein and some potassium, but fairly high in saturated fat and sodium from the cheese and sour cream.
Potassium from potatoes. Potatoes contribute potassium, which supports normal muscle and nerve function.
Calcium and protein. Tilsit, sour cream and soft cheese slices add calcium and protein, supporting bones and satiety.
Saturated fat and salt. The cheese and dairy toppings make this dish relatively high in saturated fat and sodium, so portion size matters.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Scrub the potatoes and bake them whole for 35–40 minutes until tender.
- Cut each potato in half lengthways and scoop out most of the flesh, leaving a sturdy shell.
- Mash the scooped potato flesh with the sour cream and a little of the Tilsit.
- Spoon the mixture back into the potato skins and top with the remaining Tilsit.
- Bake for 10–12 minutes until the cheese is melted and the edges are crisp.
- Serve warm with the soft cheese slices on the side or melted over the top if desired.
Other Tilsit Recipes
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